Looking for a sweet and tart treat to brighten your day? These Raspberry Lemonade Bars are just what you need! With a buttery crust, zesty lemon filling, and juicy raspberries, this recipe is the perfect balance of refreshing and indulgent. Whether you’re hosting a party, making dessert for the family, or just treating yourself, these bars are sure to impress.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup fresh lemon juice (about 4–5 lemons)
- 1 tablespoon lemon zest
- ½ cup fresh raspberries (or frozen, thawed and mashed)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Optional: Extra powdered sugar for dusting
Step-by-Step Instructions
1. Prepare the Crust
- Preheat oven to 350°F (175°C).
- Grease a 9×9-inch baking dish and line it with parchment paper for easy removal.
- In a medium bowl, mix flour, powdered sugar, and softened butter until it forms coarse crumbs.
- Press the mixture evenly into the baking dish.
- Bake for 15–20 minutes, until the edges are lightly golden.
2. Make the Filling
- In a large bowl, whisk together granulated sugar, eggs, lemon juice, lemon zest, baking powder, and salt until smooth.
- Gently fold in the raspberries (avoid overmixing).
3. Bake the Bars
- Pour the lemon-raspberry mixture over the baked crust.
- Bake for 20–25 minutes, until the filling is set and edges are slightly golden.
- Let cool completely in the pan.
- Lift out with parchment, dust with powdered sugar, and cut into squares.
Tips for Perfect Bars
- Golden Crust: Press the crust mixture firmly and bake until lightly golden for best texture.
- Flavor Boost: Garnish with extra raspberries and lemon slices.
- Neat Slices: Always cool bars completely before cutting to prevent crumbling.
Variations
- Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free flour blend.
- Berry Swap: Try blueberries, blackberries, or strawberries for a different fruity twist.
- Sweetness Control: For tangier bars, reduce sugar by ¼ cup; for sweeter bars, add a little extra.
Storage & Shelf Life
- Room Temperature: Lasts up to 2 days in a cool place.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Wrap individual squares in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw in the fridge overnight before serving.
FAQs
Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice gives the brightest, freshest flavor. If using bottled, check the label for added sugars or preservatives.
What if I don’t have raspberries?
No problem! Substitute with blueberries, blackberries, strawberries, or even a mix of berries.
Can I make these ahead of time?
Absolutely. Prepare and bake as directed, then store covered in the fridge for up to 3 days. Dust with powdered sugar just before serving.
Final Thoughts
These Raspberry Lemonade Bars are tangy, sweet, and irresistibly fresh — the perfect treat for any occasion. With their buttery crust, zesty filling, and burst of berry flavor, they’ll quickly become a favorite in your recipe collection.
